Sushi alone never quite does it, does it? So off we went for ramen.
The place is called Yorimichi Dandan.
It’s known for its gyoza and ramen. A good spot for a quiet drink.
Extra-large gyoza
The crispy, almost bread-like wing is the signature. At a moment like this I was dying for a beer, but I had to drive, so I held back.
Here’s what the gyoza actually look like.
Just the right size to eat. They’re three or four times bigger than ordinary gyoza, so you really get to enjoy the flavour. If you look closely you can see the skin is thin and the filling packed tight. And when you bite in, the juices come streaming out. The best gyoza I’ve had so far.
A bit messy, but here’s the inside.
All the juice ran out and half the flavour went with it. I shouldn’t have pulled it apart, sadly.
Shio ramen
A ramen with a memorable clear chicken-bone broth. The melt-in-your-mouth chashu is right up there with the famous shops in Tokyo, too.
And here are the noodles.
And that wrapped up the day’s food tour. We ran around eating without a breather. The area is small, but you can easily spend three days and two nights just going from one good place to the next. I think that’s the beauty of travelling in regional Japan.